Caribou Marinade Recipes

CARIBOU MARINADE

Steps:

• Combine ingredients in a non-metal bowl. Enough for 10 chops or 5 large steaks. Cover and marinade 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards.

ROAST CARIBOU

Steps:

• Marinate the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, overnight in the refrigerator. Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 degrees F oven, reduce the heat to 300 degrees F and roast 60-80 minutes until finished to desired doneness. Deglaze the pan and make gravy.

CARIBOU PEPPER STEAK

Steps:

• Place meat, soy sauce, garlic, ginger, 2 teaspoons vegetable oil, and sesame oil in a large bowl.
• Mix well, cover and refrigerate for at least 1 hour.
• Drain, reserving marinade.
• Heat remaining oil in a large skillet over high heat.
• Add meat and stir-fry until tender, about 8 minutes.
• Add vegetables and continue cooking until onions and peppers are tender-crisp.
• Mix cornstarch and water and add to the reserved marinade.
• Pour marinade mixture over meat and cook 5 minutes more.

BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY

Steps:

• Caribou Loin and Sauce: Preheat oven to 350 degrees F.
• Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
• Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
• Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
• Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
• Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.

CARIBBEAN MARINADE

Steps:

• In a glass jar with a tight fitting lid, combine all ingredients and shake well, until thoroughly mixed. Use as a marinade or basting sauce.